This post may contain affiliate links. Read our disclosure policy.
This chewy Snickerdoodle recipe makes the best cookies with chewy, soft texture and a mix of sweetness and spice.
The best part? These thick and puffy snickerdoodles are an easy recipe to make. You can whip these up in less than thirty minutes!
Need another great recipe for cookies? Try our brown butter oatmeal cookies, chewy molasses ginger cookies, or oat flour chocolate chip cookies.
- Thin and crispy on the outside and chewy texture on the inside like our Molasses cookies.
- Soft, thick, and chewy ones like these!
We’ve tried both and think they’re equally delicious, but we love these fluffy, cloud-like cookies from Sally’s Baking Addiction. Why reinvent the wheel when she has come up with such a perfect pillowy cookie that comes out perfect every time?
Which is why these are number 7 in our week straight of cookies. Even though these are last in the line-up, they certainly aren’t last in flavor.
Why You’ll Love This Chewy Snickerdoodle Recipe
A lot of times snickerdoodles don’t turn out like you intend them to. They can be left flat and crispy and I was so nervous these would be a baking fail. Luckily, these cookies are the easiest (and most delicious) cookies I’ve made in a while. (Thank you Sally!) Start-to-finish this chewy Snickerdoodle recipe is done in about 20 minutes. These are a game changer. Dangerously delicious and so, so easy to get done.
They’re a timeless cookie that make a tasty addition to any cookie tray. They’ve been a favorite of mine forever. They’re simple and loaded with cinnamon sugar. These chewy cookies are so easy to make and don’t require any dough chilling or special ingredients.
The only one you may not have in your pantry is the cream of tartar — which is a key ingredient to this recipe and to any Snickerdoodle out there. The acid in the cream of tartar gives that slight tang to classic snickerdoodles. It also prevents the sugar from crystalizing, which would lead to crispiness.
The first batch I made I overcooked just slightly so I reduced the cooking time by 1 minute and they turned out perfect. The edges of the cookies started to turn golden brown and the tops and inside were soft and chewy.
So, thank you, Sally for coming up with the softest, cinnamon sugary, delicious bites of pillowy heaven. They are a classic Snickerdoodle cookie recipe that we will continue to make for years. We highly recommend making these for all the snickerdoodle lovers (everyone) in your life!
How to Make Soft and Chewy Snickerdoodle Cookies
The full printable recipe card is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This easy snickerdoodle recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Combine butter, sugar, and wet ingredients. In a large bowl, using a handheld mixer or stand mixer, cream butter on medium speed for about one minute. Add the sugar and beat on medium speed until well combined and fluffy and light in color. Mix in egg and vanilla. Set aside.
Add dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Mixing on low speed, slowly add the flour mixture to the wet ingredients in 3-part increments. The dough will be thick, but this is okay. You may have to finish stirring the last increment by hand.
Roll and coat each ball of dough. In a small bowl, combine the cinnamon-sugar mixture. Using a cookie scoop or spoon, roll 2 Tablespoons of dough into balls and then roll the cookie dough balls in the cinnamon sugar mixture.
Bake and enjoy. Place on prepared baking sheets and bake cookies for 10-11 minutes. Let the cookies cool on the cookie sheet for approximately 10 minutes and transfer to a wire rack to cool completely. Serve and enjoy!
Recipe FAQs
Why is it called a Snickerdoodle?
A snickerdoodle is a traditional cookie usually made with flour, butter, and sugar and rolled in a cinnamon sugar mixture. It’s unsure how they got their name but it’s believed to be derived from a German word called “Schnekenduhlen” which is a type of German pastry.
What is the difference between a Snickerdoodle and a sugar cookie?
Snickerdoodles and sugar cookies share a lot of the same ingredients mentioned above. The main difference between the two is the addition of the not-so-secret ingredient: cream of tartar. A small amount of cream of tartar doesn’t seem like it would make a big difference, but it does. Cream of tartar gives the Snickerdoodle the signature tangy flavor and creates the perfect chewy texture.
Why are my Snickerdoodles hard?
There are a couple of reasons your snickerdoodles came out flat. Always remember to check the expiration dates on all of your baking ingredients, but especially your leaveners. If they’re expired, your cookies might bake flat. Also be sure that you’re baking them at a high enough temperature to help prevent flat cookies.
What makes cookies stay soft and chewy?
Avoid storing your cookies in the fridge. This can dry them out and cause them to harden. Keep them at room temperature or freeze them until you’re ready to enjoy.
Are snickerdoodles supposed to be undercooked?
The best snickerdoodles (in my opinion) are nice and soft and tender on the inside. Overbaking them will lead to crispy cookies. Slightly undercooking them is OK because they will continue to cook on the cookie sheet for the 10 minutes you are allowing them to rest there.
Expert Recipe Tips
- Make sure the butter is at room temperature. This does not mean soft and warm. Butter should sit out for 1-2 hours to achieve the correct firmness. It should leave a small indent when you push into it and feel cool to the touch (about 60°F).
- Measure your flour correctly. Ideally, use a kitchen scale and follow the weight measurements. If not, spoon and level the flour in your measuring cup.
Freezing and Storing Tips
Store in an airtight container for up to a week. You can freeze the baked cookies in a freezer bag for up to 2 months or freeze the Snickerdoodle cookie dough for up to three months to bake quickly. Be sure to allow cookie dough to defrost prior to baking.
If you make these easy snickerdoodles, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Snickerdoodle Recipes
The next time you’re looking for the best way to mix up this classic cookie recipe, we have plenty of recipes that put a twist on these favorite cookies of ours:
- Taylor Swift chai cookies
- Pumpkin snickerdoodle cobbler
- Snickerdoodle protein balls
- Snickerdoodle apple pie bars
- Gluten-free snickerdoddle blondies
- Paleo and gluten-free snickerdoodles
Soft and Chewy Snickerdoodles
Save this Recipe!
Ingredients
- 1 cup (2 sticks; 226g) unsalted butter softened to room temperature
- 1 1/3 cups (267g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup 50g granulated sugar
- 2 teaspoons cinnamon (or up to 1 Tablespoon)
Instructions
- Preheat oven to 375F degrees and line two cookie sheets with parchment paper. Set aside.
- In a large bowl, using a hand-held or stand mixer, cream butter on medium speed for about one minute. Add the sugar and beat on medium speed until well combined and fluffy and light in color. Mix in egg and vanilla. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Mixing on low speed, slowly add the dry ingredients to the wet ingredients in 3 part increments. The dough will be think, this is okay. You may have to finish stirring the last increment by hand.
- Roll 2 Tablespoons of dough into balls and then roll them in the cinnamon sugar topping. Place on prepared baking sheets. You may want to push the dough down slightly with your palm. Bake cookies for 10-11 minutes. Let cookie cool on baking sheet for approximately 10 minutes and transfer to wire cooling rack to cool completely.
- Serve immediately or store in an air tight container for up to a week. You can freeze the baked cookies for up to 2 months or freeze the dough for up to three months to bake quickly. Be sure to allow cookies to defrost prior to baking.
